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A Christmas Giveaway

I am excited to offer my Canadian readers a chance to win a KitchenAid food processor. A well-stocked kitchen of appliances surely should include KitchenAid equipment. I love my KitchenAid stand mixer - it is gorgeous and handy and reliable. My inferior brand of food processor works well, but it is a pain to put together and clean. This KitchenAid food processor is a must have. All you need to do is leave a comment citing your favorite creation using a food processor by the 8th of December for a chance to win. I will choose a random winner and the food processor will be shipped out to you. If you don't have a blog, please do include your email when you comment. Only Canadian addresses are eligible.

Valued at $399.99, this wonderful machine features an external adjustable stainless steel slicing disc, dual shredding disc, a large 13-cup leak-proof work bowl, along with a chef's bowl and mini bowl, an ultra-wide mouth feed tube that adjusts to three different sizes to accommodate foods of varying sizes, including whole potatoes and cucumbers, 17 precise food processing options for speed-controlled slice, shred, chop and puree functions, plus three maximized slice, shred and puree/chop blades, and bonus dough, egg whip and julienne blades and 4-speed functions.

Convenient, sleek, and perfectly suited for all of your cooking preparations. This is my own Christmas wish, though I don't qualify for the giveaway that one of my lucky readers does.

I always enjoy making hummus and a trusty food processor works much better than a blender. You might wish to try this tasty dip:

Soak the chickpeas overnight in enough water to cover. Drain, transfer to a medium saucepan, cover with water, bring to a boil, reduce to a simmer and cover and cook until the beans are soft - roughly 1 hour. Drain and set aside.

Soak the sun-dried tomatoes in hot water for 20 minutes. Drain, reserving the soaking liquid.

In a food processor, combine the cooked chickpeas, sun-dried tomatoes, olives, garlic, salt, lime juice, tahini, goat cheese, cumin, cayenne, sugar, olive oil, 1/4 cup of the reserved liquid from the sun-dried tomatoes and a bit of parsley or cilantro. Puree until you have a thick paste.

Cut the cabbage into 5 or 6 wedges. Position the adjustable slicing disc in the work bowl and, using the thin setting on high speed, push the wedges through the feeding tube. Transfer to a large bowl. Switch to the coarse side of the reversible shredding disc. Cut the fennel into quarters. Push the fennel and radishes through the feeding tube; add to the large bowl.

Cut the green onion and green pepper into chunks. Use the multi-purpose metal blade to chop finely. Add to the cabbage mixture. Combine the cranberries, vinegar, oil, maple syrup, lemon juice, mustard and salt in a small saucepan set over medium heat; bring to a boil. Pour over the cabbage mixture and toss to coat. Chill for at least 1 hour or up to 4 days. Makes about 12 cups (3 L).

48 comments:

My food processor has been almost beaten to death... I have to hold it together to make it work since the electrical connections don't stick anymore.... but it is a labour of love. I think my favourite thing is still the banana soft serve ice cream, which is the first thing I suggest people make with a new food processor. Can't be beat. :)

Before reading your favourite recipe using the food processor, I had decided hummus is mine too! My food processor is small, so when I make hummus, it's filled to the brim. I'd love to have a roomier one!

I was blown away the first time I realized how efficiently (and uber-cooly) a food processor could shred carrots for carrot cake. I use my rickety old hand me down one from the 1980s to make one of my favourite cakes: carrot cake with white chocolate frosting. mmmmm.

I don't currently own a food processor but I can imagine all the dishes I could make so much quicker! Scalloped potatoes would be a breeze to make with all the slicing done for me. Carrot cake would be much quicker with the grating done for me. The list goes on and on....!

Well, the closest thing I have to a food processor is a Slap Chop so my favorite thing to make with it is salsa. I get excited just imagining all the awesome recipes I could whip up with a real food processor!

Wow! What a fantastic giveaway! I agree with you that food processors are a must-have kitchen appliance - I've used my old one so much its cracked! Obviously I use it a lot (slicing vegetables; grating cheese; even making fresh pasta dough!) so it's hard to pick just one thing....but I'm going to go for using it for chopping up vegetables and spices to make curry pastes....makes life so much easier!!

Lovely contest! A food processor is great for shredding veggies in an instant, but one of my faves is so simple: Using it to turn frozen bananas into vegan "ice cream". Just throw them in with the S-blade until it reaches a consistency you like. Yum. My food processor died recently after 15 years ... would adore this one! Thanks!

I just come for Bellini's blog. Life would not go on without my trusty food processor, but is is showing age after 20 years. I use it for pie crust, grating my parmesan that I seal in jars, my hummus and so many other ways.Great Canadian blog. This is my quest to find other Canadian food blogger. I will be back.Rita

When I first used a food processor it was for shredding cheese (back in the day before cheese came already grated). I love the ease of making cole claw, bread crumbs and homemade relish among other things.

Hi Lisa, What a great site you have, I found it via Darcy, and have made several of your recipes, one of my faves is eggs florentine with the Indian influence.I don't have a processor at the moment but it would be a welcome addition beside my red kitchen-aid stand mixer. I think the first thing I'd like to make is your hummus.When I don't know what to make for supper, I've often had a look to see what you've been up to. Cheers, John.

Place the herbs in a food processor and pulse grind them into a fine chop. In a bowl combine the herbs, yogurt, cumin and grill seasoning. Add the meat and mix to combine.. Form into 4 large, very thin patties. Wash up and preheat a large nonstick skillet with a couple tablespoons extra-virgin olive oil over medium-high heat. Cook patties 3 to 4 minutes on each side. Heat a small second skillet over high heat and blister the pitas on each side. Cut tops off the bread and fill pita pockets with patties, lettuce and chutney.

I love using my "cheap" food processor to make soup. I like to share my soup with friends so I make LARGE pots, and having a food processor makes chopping all those vegetables so much easier! The last soup I made was a Mennonite Cabbage Borscht and with the food processor it took 1/2 the time or less!

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.